Masakage Kumo Honesuki

This is a thicker bladed knife designed for making light work of poultry so boning that chicken, duck or pheasant is a breeze.

The honesuki is a Japanese boning knife with a triangular shaped tip and a significantly thicker blade than most other knives. The Honesuki is designed to make short work of boning chicken, pheasant, duck or any other poultry you're working on.

What we thought about this knife

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates. Remember these scores are a reflection of the company these knives keep, all our knives are great (or we wouldn't sell them) but we can't give them all 5/5. A low score doesn't mean it's a poor knife, it just might be out-trumped by one of our other amazing knives.

5 / 5Overall performance

The VG10 steel core that makes up the cutting edge of this knife is heat treated by only the best metalsmiths at Masakage. Their experience means that these knives are made of the best material they can be. Clad in stainless steel to protect the core from corrosion this range offer the best of both worlds. The sharpness of this blade has to be sampled to be believed and it will retain that edge for what seems an age, again thanks to that super hard VG10 core. Amazing performance to go with those amazing looks. Bliss.

5 / 5Beauty

Just look at them, look! Each knife is an individually manufactured unique work of art. The stainless steel cladding is layered multiple times (to create an effect called Damascus steel) around the VG10 core which when ground to taper the blade to make the edge, reveals the many layers to create the cloud like effect you see here. The dark rosewood handles are capped off with a pakka wood bolster and both have an octangular shape. These knives are certainly eye catching and will lift any kitchen which is honoured with their presence.

5 / 5Durability

The VG10 core will keep this knife very sharp, the stainless cladding will keep it from rusting, the handle is firmly attached to the blade (using century old, tried and tested methods). This knife is going to last a long time. Like most of our knives, treat it with respect and care and it will repay you with many years service.

5 / 5Ease of care

Use, wipe, dry and store. Our golden mantra on knife care is all you really need to follow. Using a ceramic sharpening rod every few weeks to keep that edge super keen and a yearly whetstone session (don't worry we'll show you how to do it) and you are done.

4 / 5Comfort

The handles on these knives are octangular, which sounds like they would be uncomfortable but they really aren't. The handles are very light which leads to the balance of the knife being towards the front. If used with a pinch grip it just works. Chopping takes no effort due to the sharpness of the blade.

5 / 5Value for money

Custom made, each blade unique, fabulous technology in the VG10 core and stainless cladding make this a fantastic purchase. Made in small batches by Katsushige Anryu these really are a rare treat and while not the cheapest, we have no hesitation in saying that the Kumo range is still worth every penny!

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What you get with the knife

Beautiful blue fibre boxes with the Masakage logo and name in silver foil on the lid. On the inside you will find a blue stepped inlay and your beautiful knife of course, wrapped in Japanese newspaper by the craftsmen who made it. So while you're not working on your knife skills you can catch up your Japanese language skills. Talk about the gift that keeps on giving...

All our knives also come with free blue plasters just in case you're not ready for the sharpness! If you intend to use your knives regularly then we don't advise you to use the boxes for day to day storage, get a magnetic knife rack instead.

What is a Chef knife?

The most important and frequently used knife in your kitchen. Versatile enough to take on 90% of the cutting work in your home or the pro kitchen. To any chef this knife is like an extra limb.